Tastes and smells wonderful!
- Creamy Amaretto Filling:
- 1 white cake mix
- 3/4 cup Amaretto
- 3 eggs
- 1/2 cup water
- 1/3 cup oil
- 1/4 teaspoon almond extract
- 3/4 cup butter, at room temperature
- 3 tablespoons amaretto liqueur
- 1 1/2 cups confectioners sugar
- Amaretto Buttercream Icing:
- 1 cup butter, at room temperature
- 2 pounds confectioners sugar
- 1 cup Crisco
- 6 tablespoons amaretto
Grease and flour two 8" round cake pans.
Pour cake mix into large mixing bowl. Add water, oil and amaretto liqueur. Mix on low until blended. Add eggs, one at a time, and almond extract. Mix on medium speed for 2 minutes. Divide evenly into prepared pans. Bake at 325 degrees for 35-40 minutes, or until wooden pick inserted in center of cake comes out clean. Remove pans to wire racks to cool for 10 minutes. Turn out cakes from pans and cool completely.
Mix butter and confectioners sugar until light and fluffy. Add amaretto and beat until smooth.
Beat butter and Crisco until well blended. Add powdered sugar and amaretto. Beat on low until blended. Beat on medium for 7 minutes.
Assemble cake: Trim cakes. Place one layer on cake plate, cut side up. Spread with filling. Top with second layer, cut side down. Ice cake with buttercream.
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